Financier Patisserie

Friday, I got off work early, and after spending a couple hours at the Borders on Wall Street studying econ (I’m taking micro at Rutgers this summer), I decided to take advantage of the excellent weather and visit Financier Patisserie for the first time.

There are three locations in Downtown Manhattan, and even though I’d passed one on a previous occasion (when I was lost), it took me 20 minutes and numerous detours before I finally found the store on Cedar Street. The pastries inside looked absolutely delicious, but I really just wanted to take something home with me and a lemon tart probably would not have been a good thing to bring on the train with me.

I opted for their 8-pack of macarons. Before this, I’d never had one before, and i admit with great shame that when I was in Paris last spring, I did not squeeze in the time to visit Pierre Herme’s boutique, the irrefutable god of all macarons. But finally, I am a macaron-virgin no more.

Macarons

The meringue outside gave the cookies a delightfully delicate and crackly texture which countered the moistness of the insides from the ganache filling. However, even though I shared them with my sisters, they became cloyingly sweet after a while and I was left with that characteristic feeling in my mouth from eating too much sugar.

I bought a bag of financiers as well, so I’ll update on that later. But overall, macarons are now a favorite of mine due to their light and airiness for desserts. I’ll have to try the ones at Bouchon and Payard sometime.